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Poulet Au Vinaigre

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William Lingwood

Ingredients

It's a mystery why this dish isn't better known. The combination of tomato, vinegar and cream may seem odd but it really works. The result is both creamy and tart.

30g unsalted butter, for sautéing

12 chicken joints

3 shallots, finely chopped

6 large cloves garlic, unpeeled

6 tablespoons white-wine vinegar

325ml dry white wine

150ml chicken stock

3 tablespoons brandy

3 teaspoons Dijon mustard

1½ teaspoons tomato purée

100ml double cream

50g cold butter, cut into little cubes

3 large plum tomatoes, skinned and deseeded, the flesh cut into strips

Boiled waxy potatoes, to serve

Method

Heat the oven to 130°C/fan oven 110°C/mark ½. Melt the butter in a sauté pan and brown the chicken on all sides, skin-side first. Add the shallots and garlic to the pan and cover. Turn the heat to low and cook gently for 30-40 minutes, or until the chicken is cooked through. Transfer the chicken to a serving dish and keep it warm in a low oven, covered loosely with foil. Pour all the fat out of the pan but don't wash it.

Add the vinegar to the pan, stirring to dislodge all the sediment. Boil quickly until you have about 2 tablespoons of liquid left, then stir in the wine, stock, brandy, mustard and tomato purée and mix well. Boil this mixture until reduced to a sauce consistency, then press through a sieve into a clean saucepan, squashing the garlic cloves to push through some of the juice from their flesh. Add the cream and bring to the boil. Take off the heat and whisk in the butter to produce a glossy sauce. Add the tomato, gently heat through and check the seasoning. Pour the sauce over the warm chicken and serve immediately.

To drink: A full but crisp dry white, such as Chablis or Petit Chablis: Brocard Petit Chablis 2011, £9.99, Marks & Spencer.

From the April 2013 issue of House & Garden. Recipe by Diana Henry; photograph by William Lingwood; food preparation & styling by Bridget Sargeson; wine recommendations by Joanna Simon; table styling by Alexander Breeze.